I used to think anytime I ordered shrimp linguine, it was just basic. But that was before I developed a shrimp linguine recipe for the best one. I make sure my shrimp stay juicy and not overcooked. Then I make my sauce super creamy and add some cajun seasoning flavor to the mix. These flavors stay poppin plus it’s prepped and on the dinner table in 30. It just doesn’t get any better than this.
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How to Make Shrimp Linguine
- Melt butter with olive oil in a cast-iron skillet on medium-high heat.
- Toss shrimp in 2 tsp cajun seasoning for an even coat.
- Sear shrimp in the skillet for 2 minutes each side, then set aside.
- Sauté garlic in the skillet for 2 minutes, till fragrant.
- Pour in seafood stock, heavy cream, and lemon juice. Sprinkle in Parmesan, parsley, basil, onion powder, the rest of the cajun seasoning, and black pepper. Boil until the sauce thickens slightly.
- Reduce heat to medium-low. Gradually add linguine, ensuring it’s well-coated with sauce. Toss shrimp back into the mix.
- Dish out the pasta, and garnish with extra Parmesan, cajun seasoning, and parsley.
Shrimp Linguine Recipe
This Cajun Shrimp Linguine is decadent and filled with juicy shrimp, flavorful cajun spice and a creamy cheesy sauce! It will become your favorite fast weeknight pasta meal. Prepped in just 30 minutes, you can have this incredible dish on the table for your family in no time!
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Servings: 6 servings
Ingredients
- 2 tbsp salted butter
- 1 tbsp extra virgin olive oil
- 1 lb shrimp peeled and deveined
- 2 1/2 tsp cajun seasoning divided
- 1 1/2 tbsp minced garlic
- 1/4 cup seafood stock or chicken or vegetable stock if you can't find it
- 1/3 cup heavy whipping cream
- 2 tbsp lemon juice
- 1/4 cup freshly shredded Parmesan cheese plus more for garnish
- 1/3 cup fresh finely chopped parsley plus more for garnish
- 1 tsp fresh finely chopped basil
- 1/2 tsp onion powder
- black pepper to taste
- 1/4 lb angel hair pasta, cooked up to 1/2 lb
Instructions
- Add butter and olive oil to cast iron skillet over medium high heat.
- While butter and oil heat, toss shrimp with 2 tsp of cajun seasoning making sure it is completely coated.
- Add seasoned shrimp to cast iron skillet and cook for about 2 minutes on each side then remove shrimp from the pan and set aside.
- Next add garlic and cook for just 2 minutes.
- Then add seafood stock, heavy cream, lemon juice, parmesan cheese, parsley, basil, onion powder, remaining ½ teaspoon of cajun seasoning and black pepper to taste.
- Bring to a boil and allow sauce to thicken for just a few minutes.
- Once thickened, lower heat to medium low and then toss in small amounts of linguine tossing as you go along. Don’t add too much pasta since you want there to be a fair amount of sauce and the pasta not to be dry then toss in the shrimp. (I only use about a ¼ of the package but use as much as you prefer).
- To serve, add pasta to plates then sprinkle with additional parmesan, cajun seasoning and parsley for garnish and serve.
Notes
I only use about a ¼ of the pasta package but use as much as you prefer. Just note that the more pasta you add to the sauce, the drier the dish will be. I add in increments and stir to get to the amount I want without drying it out too much.
You can replace seafood stock with chicken stock or even vegetable stock if there is no seafood stock on hand.
Storage
I prefer storing leftover shrimp linguine in lidded glass containers; they don’t absorb smell or taste the way plastic might. Refrigerate your pasta within two hours of serving; seafood goes bad quickly. Once stored, your pasta will last 2-3 days. When ready to reheat, place the pasta in a sauce pan and turn on a low heat. Watch carefully, stir often and add water if your sauce begins to dry out. Avoid the microwave! Using a microwave will dry out the pasta and make for rubbery shrimp. Just don’t do it.Nutrition
Calories: 272kcal | Carbohydrates: 16g | Protein: 20g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 221mg | Sodium: 729mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1035IU | Vitamin C: 10mg | Calcium: 185mg | Iron: 2mg
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Recipe Tips
- Grab a big pot: I use at least a 8-quart stock pot so the pasta doesn’t stick together or break.
- Go Heavy on the Salt: When you salt that water for your pasta, it adds some bomb flavor so use at least 2 tablespoons.
- Don’t Overcook the Shrimp: The shrimp will continue to cook in the pasta so don’t overdo it or it will turn super rubbery.
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This recipe was so easy to throw together, but the payoff was delicious. I’m embarrassed to say this recipe only made two servings instead of six!! This will be a repeat recipe for our house. Swapped white wine for the seafood broth and it worked very well 🙂
This is hands down the best linguine I’ve ever had. I love the simplicity of the recipe, and the amazing blast of flavor? Unbelievable. I can’t say enough good things about this pasta.
Great recipe! Had to make some changes BC I was out of a few things. Excited to have the Cajun spices for another time!
I used1/2 and 1/2 and corn starch with milk to thicken the sauce. And subbed tomatoe/basil feta when I realized I was out of Parmesan.
I added snap peas to the sauce .could also add to the pasta water .
The point is this is a great recipe and you can make changes as needed based on what you have . Will make again wihen I have all the original ingredients.
I saw this mentioned on Instagram and it made me so hungry, I had to make it RIGHT THEN. Oh my goodness… this is delicious! It was everything I hoped it would be and more. I ate it for lunch and supper today too. Looking forward to making it again!
I whipped this up last night. Really fast. Definitely going to be a staple in my home. I used pasta I’d already made couple nights before and already cooked shrimp because that’s what I had and it was great. Can only get better if I had fresh ingredients. Question, when do we add the lemon juice?
I prepared the cajun linguine last night for dinner. it was delicious. I used chicken breasts because there were no shrimp in my freezer. The measurements worked out very well although i probably over did the garlic because I enjoy the taste. thanks for the recipe. cant wait to try more. i enjoy your cake book and was anxious to try your savory recipes. I always enjoy you on tv.
Doubled the recipe because we had so much homemade seafood stock and it was delicious! We decided to use more pasta too to get the most out of the portions.
Made this tonight and my husband said it’s a keeper!
Best meal we have had in a long time.! Loved the sauce and especially the basil.
It added so much to the entire dish.
Made french bread to go with it. YUM!
I’ve never made any other pasta in my life besides spaghetti. Me and my husband made this pasta and it was the best pasta we had ever eaten. It pairs really well with white wine!! We will definitely be making this again! Thank you Ms. Jocelyn!